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Panfilo posted:The watery stuff that comes out of the ketchup bottle. Otherwise known as pre-chup
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# ? Apr 5, 2017 00:02 |
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# ? May 25, 2024 13:07 |
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NewFatMike posted:Would off the floor like a Jewish drunk David Hasselhoff. Ah, the Jews, well known for eating bacon cheeseburgers.
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# ? Apr 5, 2017 00:04 |
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NewFatMike posted:Hujiao are loving rad fite me The Germans would be so conflicted.
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# ? Apr 5, 2017 00:09 |
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El Estrago Bonito posted:OK but, like, cherry coke is a really really good thing for marinating meat, especially chicken and pulled pork. And if you make a reduction coke makes an excellent glaze or base for teriyaki. I've had a few pulled porks made with cherry coke that were extremely tasty as well so I'm not going to 100% discount those onions without tasting them first, but it seems like you could do a better job frying your own onions in a wok and then tossing them in a coca cola teriyaki glaze/sauce. It's the 'microwave for 30 minutes' that gets me. Just use a saucepan.
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# ? Apr 5, 2017 00:28 |
Someone must have really taken seriously those "Microwave Cookery" books they used to put out in the 80s with long intricate recipes that used all the obscure features and power levels and poo poo.
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# ? Apr 5, 2017 00:31 |
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# ? Apr 5, 2017 00:36 |
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god if that ain't me
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# ? Apr 5, 2017 01:03 |
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I don't understand what's wrong with sushi and melted cheese.
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# ? Apr 5, 2017 01:13 |
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The photographer, a moment before the shoot began: Hey Suzanne, can you put the wine in a glass instead of a coffee mug? We don't have photoshop yet so try to smile if possible.
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# ? Apr 5, 2017 01:27 |
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cash crab posted:god if that ain't me Sorry about your perm, cash crab.
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# ? Apr 5, 2017 01:38 |
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Yeah that's a loving garbage perm
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# ? Apr 5, 2017 01:39 |
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I'd like to see you do better with an at-home microwave perm
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# ? Apr 5, 2017 01:47 |
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angerbeet posted:I'd like to see you do better with an at-home microwave perm I...hm.
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# ? Apr 5, 2017 02:06 |
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McSpergin posted:Sugar and chilli and it's rarely just purely sweet, I can't pick up discernible sweetness in the Korean I've had (tbh Korean is probably one of my top two foods at the moment) do you loving have tastebuds
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# ? Apr 5, 2017 02:07 |
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McSpergin posted:Sugar and chilli and it's rarely just purely sweet, I can't pick up discernible sweetness in the Korean I've had (tbh Korean is probably one of my top two foods at the moment) This post sounds like you're eating Korean food somewhere that isn't Korea. At least in the US, most Korean food is not particularly sweet because the sweet thing only really started in the past 15-20 years or so. Korean-Americans mostly immigrated long before and the food they make is more traditional than the food in Korea. If you eat in Korea you will have the sweetness problem, doubly so for anything "foreign" because foreign food is sweet do you know, therefore watch me pour corn syrup on this slice of pizza. Here's a picture I took years ago of the corn syrup aisle at the local supermarket.
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# ? Apr 5, 2017 02:09 |
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Is that really all corn syrup? I thought rice syrup was more prominent over there.
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# ? Apr 5, 2017 02:27 |
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I had never heard of rice syrup before now, looks like some of that is. It's all liquid sugar of some form or another, anyway.
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# ? Apr 5, 2017 02:33 |
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Honestly it only makes sense to buy it by the jug
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# ? Apr 5, 2017 02:49 |
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If you don't buy it by the jug you're going to run out when you have company and offer them glasses of ice cold syrup
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# ? Apr 5, 2017 02:55 |
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Watching other teachers at my school make ddeokbokki for the students that involved literal entire bags of sugar liquefied by pouring jugs of corn syrup on them was disturbing, to say the least.
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# ? Apr 5, 2017 02:55 |
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Enola Gay-For-Pay posted:If you don't buy it by the jug you're going to run out when you have company and offer them glasses of ice cold syrup Cold syrup bad for healthy!
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# ? Apr 5, 2017 03:52 |
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Millennial Sexlord posted:^^^ Idk if this was aimed at me but I definitely know about American foods too. I was purely making a point saying that there is way too broad a spectrum of varied Chinese foods to lump it all under the banner of Asian food.
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# ? Apr 5, 2017 04:13 |
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McSpergin posted:Idk if this was aimed at me but I definitely know about American foods too. I was purely making a point saying that there is way too broad a spectrum of varied Chinese foods to lump it all under the banner of Asian food. It's okay, everybody is condescending for no actual reason sometimes. China is in Asia, therefore Chinese food in all forms is Asian food. If you don't believe me, come right to China (where I live, by the way) and we can take a poll.
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# ? Apr 5, 2017 04:16 |
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SLOSifl posted:The photographer, a moment before the shoot began: Sorry,Bob. I'll do what I can. I am so lonely, and my soul is so empty. The crushing dark surrounds me....
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# ? Apr 5, 2017 04:22 |
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sneakyfrog posted:yes please Making some at home for my dnd group this weekend
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# ? Apr 5, 2017 04:23 |
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McSpergin posted:Idk if this was aimed at me but I definitely know about American foods too. I was purely making a point saying that there is way too broad a spectrum of varied Chinese foods to lump it all under the banner of Asian food. No no, it began with whoever said that "you're giving Americans too much credit talking about regional cuisines".
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# ? Apr 5, 2017 04:28 |
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Fleta Mcgurn posted:do you loving have tastebuds I'm sensing a little hostility And yeah, I'm working towards BJCP certification and have two chef grandmothers and a food scientist mum. I've never eaten badly until I moved in with a couple of guys who literally couldn't cook if it wasn't on a barbeque lol I do monthly palate training and commercial tastings with a bunch of other guys in my brewing club also doing it. To be fair I'm having Korean in Australia made by actual Korean ex-pats so unless they've adapted it for local tastes, the Korean I've had and made has minimal sugar and is mainly well balanced with a good amount of heat Like I said previously; the general Tao recipe I understand should have SOME sweetness but this was to the point of being cloyingly sweet. Also on the same note I've not been to anywhere in Asia outside of Thailand and Hong Kong island (yet, Vietnam and Cambodia and maybe Laos when our big civil project for work finishes up mid next year) so I've not really eaten food in said countries bar those I've been to, just having food cooked by expats. And it's all really good! Australia is lucky to have a good food culture from the massively varied range of people who call here home (Indian restaurants are easier to find than McDonald's lol) Grand Fromage posted:Watching other teachers at my school make ddeokbokki for the students that involved literal entire bags of sugar liquefied by pouring jugs of corn syrup on them was disturbing, to say the least. That's actually disturbing, I love ddeokbokki and it should definitely not be sweet imo. Fleta Mcgurn posted:It's okay, everybody is condescending for no actual reason sometimes. I'm not saying it isn't Asian? Just that there is too much variance between provinces to just generalise it as Asian food in a way that sounds like all Asian foods are the same. I may not have been entirely clear there imo Grand Fromage posted:This post sounds like you're eating Korean food somewhere that isn't Korea.. See above - expats in Australia and also making it myself from recipes from Maangchi. Also not big on sweet stuff so I tone down sugar most of the time if it's something I've made before, but this General Tso was something I've not made before hence asking the question of Americans who are actually exposed to/used to this - we don't get general Tso in Australia afaik. I've never seen it on a menu in the entirety of my life.
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# ? Apr 5, 2017 04:44 |
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Millennial Sexlord posted:No no, it began with whoever said that "you're giving Americans too much credit talking about regional cuisines". Fair chop. I've had Cajun and creole and even there is a fair amount of variance (I loving love both, we used to have an expat Louisianan in my home town who ran an AMAZING restaurant that did bits of both (their jambalaya was to die for) I literally channel all forms of BBQ most weekends on my smoker too, I definitely have America to thank for all of those various delicious rubs and also for producing meathead Goldwyn
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# ? Apr 5, 2017 04:50 |
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Tiberius Thyben posted:Don't forget to pour the leftover liquid on rice! https://www.youtube.com/watch?v=H6VSWCs7d1w&hd=1&t=4s El Estrago Bonito posted:OK but, like, cherry coke is a really really good thing for marinating meat, especially chicken and pulled pork. And if you make a reduction coke makes an excellent glaze or base for teriyaki. It's also a good base for barbecue sauce. But that...travesty, that's just sad.
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# ? Apr 5, 2017 04:58 |
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Millennial Sexlord posted:No no, it began with whoever said that "you're giving Americans too much credit talking about regional cuisines". I think that was angerbeet. Anyways, let's end this derail with PUDDING
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# ? Apr 5, 2017 05:08 |
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Barudak posted:and for some reason North Asia believes red beans smothered in sugar are a desert item. Are you talking about red bean paste (which is good) or, like, whole beans in syrup or something?
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# ? Apr 5, 2017 05:08 |
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# ? Apr 5, 2017 05:18 |
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McSpergin posted:
You will weep in Korea if you visit then. Ddeokbokki is always sweet, the question is if it's ridiculously sweet and not spicy at all or mildly sweet but also spicy enough that it's acceptable. The only non-sweet I've had was homemade.
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# ? Apr 5, 2017 05:20 |
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Tiggum posted:Are you talking about red bean paste (which is good) or, like, whole beans in syrup or something? Its usually paste, but Ive been blinsided by whole red beans in thick syrupy sugar sauce. I dont really touch dessers when Im over there anymore as another common desert trick is fried bread with mayonaise and fuuuuuck that. Ill chug hillbilly moonshine long before I eat desert mayonaise again. I dont know why sugar got into everything in some north Asian regions cusines there but I wish it would stop or at least not surprise me when I least expect it like in seafood.
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# ? Apr 5, 2017 05:52 |
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# ? Apr 5, 2017 05:55 |
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Grand Fromage posted:You will weep in Korea if you visit then. Ddeokbokki is always sweet, the question is if it's ridiculously sweet and not spicy at all or mildly sweet but also spicy enough that it's acceptable. The only non-sweet I've had was homemade. That's actually eye opening and incredibly upsetting. I've never had bad ddoekbokki locally or at home! especially not where it's overtly sweet, unless the places I go tone sugar down or use a less sweet sugar or just cook it out?
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# ? Apr 5, 2017 05:57 |
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McSpergin posted:That's actually eye opening and incredibly upsetting. I've never had bad ddoekbokki locally or at home! especially not where it's overtly sweet, unless the places I go tone sugar down or use a less sweet sugar or just cook it out? Outside of those countries they have way less sugar in them. Its a combination of the people who emmigrated took the old no or low sugar variation or the new host culture frankly doesnt care for eating piles of syrup mixed into the food so a more locally palatable version is made. This process working in reverse is how you have fuckloads of Chinese people asking me about what it was like to live in New Orleans, the birthplace of the American Chicken Wing dish which is known for being cloyingly sweet as though it were sauteed in a coke reduction then had honey poured on it.
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# ? Apr 5, 2017 06:06 |
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Millennial Sexlord posted:This is exactly the sort of poo poo I'm talking about. Why spend $25 on a very good, well made pizza with interesting flavors: It's only good when you and your roommate smoke a bunch of weed and it's within walking distance of your lovely suburban apartment. I'd never seen him so happy "dude, macaroni pizza"
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# ? Apr 5, 2017 06:23 |
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I've been back-and-forth to the upper Peninsula of Michigan couple times this year even though they're delicious, pasties are kind of gross looking.
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# ? Apr 5, 2017 06:37 |
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# ? May 25, 2024 13:07 |
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"ddeokbokki" is slang for shagging a lady on her period. ^ btw I don't care if I correctly romanized that. Don't worry about correcting me.
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# ? Apr 5, 2017 06:38 |